1. Place potatoes in pot or Dutch oven; add enough water to cover potatoes by 1 inch. Add 1/2 teaspoon salt. Bring to boil on high heat. Cook until just fork tender. Drain; while still warm but cool enough to handle, cut potatoes in half lengthwise, then cut crosswise into 1/4-inch slices. Place potatoes in large bowl and while still warm, sprinkle potatoes with wine. Gently toss and set aside for 10 minutes.

2.Add remaining ingredients and toss very gently to prevent potatoes from breaking up. Taste and adjust seasonings as needed, season well with salt and pepper. Serve warm or at room temperature. Goetz says that the key to this salad is not to refrigerate it. Prepare it the same day that you serve it.

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